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Photo of Mini veggie muffins by WW

Mini veggie muffins

Total Time
30 min
15 min
15 min
Tasty little tomato and zucchini muffins make a great little snack for when you’re on the go or as a healthy afternoon treat.


Wholemeal self-raising flour

1 cup(s), (160g)

Grated parmesan cheese

cup(s), (25g)


1 medium, finely grated

Skim milk

½ cup(s), (125ml)

Canola oil

¼ cup(s), (60ml)


1 medium

Cherry tomatoes

8 individual, grape variety

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray two 12-hole (1 tablespoon/20ml capacity) mini muffin tins with oil.
  2. Combine flour and parmesan in a large bowl and make a well in the centre. Squeeze zucchini to remove as much excess liquid as possible and spread out on paper towel to drain.
  3. Whisk milk, oil and egg in a jug until combined. Pour milk mixture into well in flour mixture. Add zucchini and mix until just combined.
  4. Divide mixture evenly between prepared muffin holes. Slice and discard stem end from tomatoes. Cut each tomato crossways into three slices. Gently press tomato slices into tops of muffin mixture. Bake for 10–12 minutes or until light golden and a skewer inserted in the centres comes out clean.
  5. Cool muffins in tins for 5 minutes before gently lifting out. Serve warm or cold.


TIP: Store muffins in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Warm in microwave before serving.